Low Carb Philly Cheesesteak Stuffed Peppers
Who is in the mood for something different in their Low Carb or Keto journey? I know I love trying new things, which is why these Low Carb Philly Cheesesteak Stuffed Peppers hit the spot with me!
They’re easy to make and delicious to eat. You’d be surprised how fun it is to make low carb Philly cheesesteak. With just a few ingredients, you’ll be eating one of the most delicious meals of your lifetime.
Low Carb Philly Cheesesteak Stuffed Peppers Recipe Ingredients
- 1 tablespoon of olive oil
- 1 onion thinly sliced
- salt and pepper to taste
- 1 tablespoon of parsley flakes
- 1 pound of steak shaved
- 2 tablespoons of Worcestershire sauce
- 4 oz of sliced mushrooms
- 4 large green bell peppers
- 4 slices of provolone cheese
- 4 oz of shredded mozzarella cheese
Low Carb Philly Cheesesteak Stuffed Peppers Recipe Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large pan over medium-high heat, add oil.
- Once the oil is heated add in onions. Cook for a minute before adding in steak, seasonings, and Worcestershire sauce.
- Continue cooking for 3-4 minutes, stirring often, then add in mushrooms. Continue cooking an additional minute or two (lower heat if necessary). Remove from heat.
- Take green peppers, cut off 1/2 an inch from the tops to remove the stem, seeds, and membranes. (For a perfectly balanced green pepper, cut a tiny bit off of the bottom so it’s even.)
- Fill each green pepper with one slice of provolone cheese. Then evenly pack in the cheesesteak mixture into each green pepper.
- Place stuffed peppers on a baking tray and bake for 40 minutes. Take out the pan and add shredded cheese to each green pepper and return to the oven until cheese is melted and bubbly, about an additional 5 minutes.
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Low Carb Philly Cheesesteak Stuffed Peppers Recipe Nutrition
Serves 4
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Calories 343, Total C 7.2g, Fiber 1.5g, Net C 5.7g, Sugars 3.4g, Fat 15.4g, Protein 42.5g
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How to store leftover philly cheesesteak stuffed peppers
Storing Low Carb Philly Cheesesteak Stuffed Peppers is actually really easy. All you need is an airtight container! An airtight container keeps all the deliciousness safe, all while keeping out the bacteria. You can keep the food in your fridge for 3-4 days. If you don’t eat it all by then, you should toss it or freeze it.
how long the low carb Philly cheesesteak peppers last as a leftover
If the low carb Philly cheesesteak doesn’t get eaten right away, then you will want to store the leftovers in the fridge. Since this meal is made with meat, you need to make sure it’s at the appropriate temperature. When it’s at the proper temp in the fridge, it can stay good enough for you to eat it. I would give it 3-4 days in the fridge before it goes bad.
How to reheat low carb Philly cheesesteak stuffed peppers
I prefer to reheat the low carb Philly cheesesteak stuffed peppers in the microwave. I pop them in the microwave on a microwave-safe plate for 30-minute increments. You can also heat this deliciousness up on the stove on a nonstick pan.
Here are a few photos we took while making this amazing recipe.
Don’t forget to pin this for later!
Here’s a printable version of this Low Carb Philly Cheesesteak Stuffed Peppers Recipe:
Low Carb Philly Cheese Steak Stuffed Peppers
Ingredients
- 1 tablespoon of olive oil
- 1 onion thinly sliced
- salt and pepper to taste
- 1 tablespoon of parsley flakes
- 1 pound of steak shaved
- 2 tablespoons of Worcestershire sauce
- 4 oz of sliced mushrooms
- 4 large green bell peppers
- 4 slices of provolone cheese
- 4 oz of shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large pan over medium-high heat, add oil.
- Once the oil is heated add in onions. Cook for a minute before adding in steak, seasonings, and Worcestershire sauce.
- Continue cooking for 3-4 minutes, stirring often, then add in mushrooms. Continue cooking an additional minute or two (lower heat if necessary). Remove from heat.
- Take green peppers, cut off 1/2 an inch from the tops to remove the stem, seeds, and membranes. (For a perfectly balanced green pepper, cut a tiny bit off of the bottom so it's even.)
- Fill each green pepper with one slice of provolone cheese. Then evenly pack in the cheesesteak mixture into each green pepper.
- Place stuffed peppers on a baking tray and bake for 40 minutes. Take out the pan and add shredded cheese to each green pepper and return to the oven until cheese is melted and bubbly, about an additional 5 minutes.
Video
Nutrition
More Keto Dinner Ideas
Keto Cheese Steak Pizza Pocket Recipe
Easy Instant Pot Keto Beef and Broccoli Recipe
Instant Pot Corned Beef and Cabbage Recipe
